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1/21/14

Things to Make - Lentil Stew with Spinach & Red Potatoes

With the return of the polar vortex, I figured we'd need something warm to eat this week. Lately, we can't get enough of this stuff (thank you, Allegra, for the recipe). It's actually pretty hearty for a vegetarian dish, perfect for the cold days ahead.

1. Heat the olive oil in a soup pot over medium-low heat, stir in the garlic and cook until golden, but not brown.
2. Add the cayenne pepper and cook for another minute.
3. Add the broth and lentils. Bring to a boil, then reduce heat. Cover and simmer for 10 minutes.
4. Add the potatoes and cook, uncovered, stirring occasionally for about 15 minutes (until the potatoes and lentils are tender).
5. Stir in the spinach, lemon zest, and lemon juice, cook 5 more minutes.
6. Sprinkle with feta and eat.

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I'm a mother of three children (12, 10, and 8 years old) located in Arlington, VA who likes: sleeping in, Alice Munro, cheap red wine, old rocking chairs, shoes without heels, mix tapes, balloons, the color grey, & discovering new things. For more about me, click the About Me and FAQ tabs above.